STATE POLICY IN THE SECTOR OF PUBLIC CATERING AND HOSPITALITY

Abstract

The article discloses the content and vectors of state policy in the sector of public catering and hospitality as a component of public administration, food security, and tourism development. The policy rests on three pillars: consumer protection and food safety (HACCP/ISO 22000, traceability, allergen control, hygiene requirements, risk-based supervision by the State Service of Ukraine on Food Safety and Consumer Protection); economic competitiveness of the HoReCa sector (streamlined regulations and permits, tax incentives, MSME financing, support for the export of culinary and hospitality services, formalisation of “grey” employment); and EU integration and sustainability (implementation of the EU food acquis, eco-management, circularity, reduction of food waste and single-use plastics, energy efficiency of facilities). The hospitality block is highlighted separately: hotel and guesthouse classification, service and accessibility standards (inclusiveness, language and digital services), development of DMOs (destination management organisations) and city convention bureaus, and support for creative gastronomy and event tourism as tools for place branding.Under martial law, the sector requires operational resilience: BCP/DRP plans, backup power, safety protocols for visitors and staff, humanitarian kitchens and heating points, flexible regulation of operating hours and logistics, and the integration of e-commerce (delivery, “dark kitchens”) with proper taxation and protection of couriers’ labour rights. The institutional model envisages coordination among the Ministry of Economy, Ministry of Health, Ministry of Agrarian Policy, the Food Safety and Consumer Protection Service, local self- government bodies, education providers and industry associations; establishment of public–private councils, standard inspection checklists, e-permits and open data. Proposed KPIs include the share of establishments with certified safety systems, incidence of foodborne events, guest satisfaction indices, average ticket and hotel occupancy, share of formal employment, food waste per unit of revenue, and transparency of procurement in school/social catering. The article concludes that a coherent, digitalised, EU-oriented policy simultaneously raises service quality and safety, supports MSMEs, strengthens tourism attractiveness, and ensures sectoral resilience during war and post-war recovery.